Low Fat, Sugar Free Cornbread

By myoung

This is a low cal modification of my mom's cornbread recipe. Using Splenda instead of sugar and "I Can't Believe It's Not Butter Lite" instead of butter or oil, makes a big difference in calories but not in taste. I just made some to serve with chili and it was great!

Ingredients

• 1 cup flour
• 1 cup cornmeal
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1/3 cup Splenda sugar substitute, for baking,not packets
• 1 egg
• 1 1/4 cups nonfat milk
• 1/4 cup melted i can't believe it not butter light margarine

Preparation

Step 1

1 Combine ingredients in a large bowl, then mix by hand until batter is just moistened. 2 Pour into 9 large muffin cups or a 9x9 cake pan sprayed with Pam. 3 Bake for 25-30 minutes at 350 degrees F.